Entree: Malaysia – Penang – Nasi Kandar (Penang-style steamed rice served with a poured mix of spiced gravies, fried chicken, and condiments)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 3 cups (555 g) jasmine rice
- 3 1/4 cups (775 ml) water
- 1 tsp (5 g) salt
- 2 pandan leaves (optional)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, sliced (150 g)
- 4 cloves garlic, crushed (12 g)
- 1 inch (15 g) fresh ginger, grated
- 2 tbsp (14 g) kari powder (Malaysian curry powder)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 can coconut milk, 13.5 oz (400 ml)
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) tamarind juice or 1 tbsp (15 g) tamarind paste diluted in 1 tbsp (15 ml) water
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt for chicken
- 1 tsp (5 g) ground turmeric for chicken
- 1/2 tsp (2.5 g) white or black pepper for chicken
- 1 cup (120 g) all-purpose flour for dredging
- 2 cups (480 ml) vegetable oil for frying
- 6 dried red chilies, rehydrated and stemmed (about 20 g)
- 3 shallots, peeled (45 g)
- 1 tbsp (15 g) belacan (shrimp paste)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) granulated sugar
- Salt to taste
- 1 English cucumber, sliced (for serving)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear; drain. Combine rice, water, salt, and pandan leaves in a rice cooker or pot and cook until tender; keep warm.
2. Meanwhile, prepare the kuah (curry gravy): heat 3 tbsp (45 ml) vegetable oil in a saucepan over medium heat. Sauté sliced onion, crushed garlic, and grated ginger until soft and translucent, about 5 minutes.
3. Add the kari powder, ground turmeric, and ground coriander; cook, stirring, 1–2 minutes until fragrant. Pour in coconut milk and chicken stock, add tamarind juice, bring to a gentle simmer, and cook 10–15 minutes until slightly reduced and well seasoned with salt. Keep warm and stir occasionally.
4. Make the sambal belacan: pound or pulse rehydrated chilies, shallots, and belacan in a mortar and pestle or food processor until a coarse paste forms. Fry 1 tbsp (15 ml) oil in a small skillet over medium heat, briefly fry the paste 2–3 minutes, then stir in lime juice, sugar, and salt to taste. Remove from heat.
5. Season the chicken thighs with 1 tsp (5 g) salt, 1 tsp (5 g) turmeric, and 1/2 tsp (2.5 g) pepper; dredge lightly in all-purpose flour, shaking off excess.
6. Heat 2 cups (480 ml) vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken thighs in batches until golden brown and cooked through, about 8–10 minutes per batch depending on thickness. Drain on a wire rack or paper towel.
7. To serve, mound steamed rice on plates, ladle generous amounts of kuah over the rice (and optionally over the fried chicken), add a piece of fried chicken, a spoonful of sambal belacan, and cucumber slices. Offer extra kuah on the side for pouring as on the streets of Penang.